Qi Yun Hong Cha 祁韻紅茶 is the highest quality black tea, hand-harvested and manufactured from the first spring leaves. It is based on the brand new cultivar Qi Yun 祁韻 (T-23), which was only officially introduced for the first time in 2018. Qi Yun Hong Cha is cultivated according to ecological standards around Mingjian Township in Nantou County. More
Qi Yun Hong Cha 祁韻紅茶 is the highest quality black tea, hand-harvested and manufactured from the first spring leaves. It is based on the brand new cultivar Qi Yun 祁韻 (T-23), which was only officially introduced for the first time in 2018. Qi Yun Hong Cha is cultivated according to ecological standards around Mingjian Township in Nantou County.
The Qi Yun cultivar originates from seeds of Qimen (Keemun) plants brought to Taiwan from Anhui Province by Professor Ryo Yamamoto in 1938 and planted at the research station in Yuchi. The most outstanding plants from the section were selected in 2001 and comparative testing with the cultivar Qing Xin was carried out in 2015-2017. The cultivar was officially named and introduced as Qi Yun TRES #23 in September 2018.
Qi Yun tea plants have strong growth potential as well as strong disease and drought resistance. Teas made from these plants tend to have a distinct aroma and sweetness. The origin of the tea plants is obvious to anyone who knows the quality Qimen teas from Anhui province. Fruity citrus flavors dominate, less maltiness, but a more pronounced mineral side. Separate development in Taiwan and the difference in the environment (terroir) brings Mi Xiang's honeyed lightness and attractive spicy notes and full rich flavor reminiscent of the cultivars T-18 Hong Yu and T-21 Hong Yun. Cultivar T-23 produces very interesting results, but due to its small amount that is currently planted, it remains a rarity.
